| Tinmax Cake | Bakels Worldwide | Tinmax Cake, product code 135902, is a light tan coloured soft shortening, applied by brush, that functions as a premium release agent for sponge and cake tins. | |
| ULTRA-CRISP® CS | Ingredion | ULTRA-CRISP® CS is a cold-water-swelling, unmodified waxy maize starch. It is a white to off-white powder and is suitable for use in baked cereals, baked crackers, and a variety of snack items where expansion and a crispy texture are desired. | |
| ULTRA-SPERSE® 2000 | Ingredion | ULTRA-SPERSE® 2000 is a high performance, cold water swelling modified food starch derived from waxy maize. It is a white to off-white powder and is particularly well suited for instant food preparations where high viscosity and creamy mouthfeel are desir...展開 ULTRA-SPERSE® 2000 is a high performance, cold water swelling modified food starch derived from waxy maize. It is a white to off-white powder and is particularly well suited for instant food preparations where high viscosity and creamy mouthfeel are desired. It exhibits excellent dispersibility and imparts superior sheen and smoothness when compared to traditional pregelatinized starches. This product is often used in instant cream style soups, cheese sauces, and savory gravies that are to be microwave reconstituted or kept on a steam table for long periods of time. 收起 | |
| ULTRA-SPERSE® 3 | Ingredion | ULTRA-SPERSE® 3 is a high performance, cold water swelling (CWS) modified food starch derived from tapioca. It exhibits many of the properties of a modified cook-up starch and possesses a very bland flavor profile with good mouthfeel and meltaway characte...展開 ULTRA-SPERSE® 3 is a high performance, cold water swelling (CWS) modified food starch derived from tapioca. It exhibits many of the properties of a modified cook-up starch and possesses a very bland flavor profile with good mouthfeel and meltaway characteristics. It also exhibits excellent dispersibility and imparts superior sheen, clarity and smoothness when compared to traditional pregelatinized starches. This product is often used in instant puddings, sauces, fruit fillings, cheese sauces, and instant Bavarian creams. 收起 | |
| ULTRA-SPERSE® 5 | Ingredion | ULTRA-SPERSE® 5 is a high performance, cold water swelling (CWS) modified food starch derived from waxy maize. It is a white to off-white powder and readily disperses in hot or cold water without lumping and yields a short texture with good sheen, clarity...展開 ULTRA-SPERSE® 5 is a high performance, cold water swelling (CWS) modified food starch derived from waxy maize. It is a white to off-white powder and readily disperses in hot or cold water without lumping and yields a short texture with good sheen, clarity, and smoothness when compared to traditional pregelatinized starches. This product is often used in dry mix sauces and gravies and is ideal for bakery applications, including cold or heated fruit pie fillings, glazes, and pastry fillings. 收起 | |
| ULTRA-SPERSE® A | Ingredion | ULTRA-SPERSE® A is an all-natural high performance cold water swelling starch derived from waxy corn. It is a white to off-white powder and has excellent dispersibility characteristics and delivers high viscosity to a wide variety of food products such as...展開 ULTRA-SPERSE® A is an all-natural high performance cold water swelling starch derived from waxy corn. It is a white to off-white powder and has excellent dispersibility characteristics and delivers high viscosity to a wide variety of food products such as instant sauces, gravies, soups, and dry mixes. 收起 | |
| ULTRA-SPERSE® HV | Ingredion | ULTRA-SPERSE® HV is a high performance, cold water swelling modified food starch derived from waxy maize. It is a white to off-white powder and is well suited for instant food preparations where high viscosity and creamy mouth-feel are desired. It exhibit...展開 ULTRA-SPERSE® HV is a high performance, cold water swelling modified food starch derived from waxy maize. It is a white to off-white powder and is well suited for instant food preparations where high viscosity and creamy mouth-feel are desired. It exhibits excellent dispersibility and imparts superior sheen and clarity. This product is often used in instant cream style soups, cheese sauces, and savory gravies. 收起 | |
| ULTRA-SPERSE® M | Ingredion | ULTRA-SPERSE® M is a high performance, cold water swelling (CWS) modified food starch derived from waxy maize. It is a white to off-white powder and is particularly well suited for instant food preparations subjected to severe processing like microwaving ...展開 ULTRA-SPERSE® M is a high performance, cold water swelling (CWS) modified food starch derived from waxy maize. It is a white to off-white powder and is particularly well suited for instant food preparations subjected to severe processing like microwaving or milling. It exhibits excellent dispersibility and imparts superior sheen, clarity, and smoothness when compared to traditional pregelatinized starches. This product is often used in instant dry mix soups, sauces, gravies, and salad dressings. 收起 | |
| ULTRA-TEX® 2 | Ingredion | ULTRA-TEX® 2 is a high performance cold water swelling (CWS) modified food starch derived from waxy maize. It possesses superior sheen, clarity, and smoothness when compared to traditional pregelatinized starch dispersions. It provides many of the desired...展開 ULTRA-TEX® 2 is a high performance cold water swelling (CWS) modified food starch derived from waxy maize. It possesses superior sheen, clarity, and smoothness when compared to traditional pregelatinized starch dispersions. It provides many of the desired characteristics of a specialty cook-up starch without heating. This product is often used as a thickener in dry mix sauces, gravies, pie fillings, glazes, and pastry fillings. 收起 | |
| ULTRA-TEX® 2000 | Ingredion | ULTRA-TEX® 2000 is a premium cold water swelling modified food starch derived from waxy maize. ULTRA-TEX® 2000 is a white to off-white powder that is well suited for instant food preparations where high viscosity, smooth texture and creamy mouthfeel are d...展開 ULTRA-TEX® 2000 is a premium cold water swelling modified food starch derived from waxy maize. ULTRA-TEX® 2000 is a white to off-white powder that is well suited for instant food preparations where high viscosity, smooth texture and creamy mouthfeel are desired. It is often used as a thickener in dry mixes for sauces, gravies, dairy products, frozen dinners, and instant cream style soups. 收起 | |
| ULTRA-TEX® 3 | Ingredion | ULTRA-TEX® 3 is a high performance cold water swelling modified food starch derived from tapioca. It is a white to off-white powder and exhibits many of the properties of a modified cook-up starch. It provides a very smooth, short, and glossy texture in a...展開 ULTRA-TEX® 3 is a high performance cold water swelling modified food starch derived from tapioca. It is a white to off-white powder and exhibits many of the properties of a modified cook-up starch. It provides a very smooth, short, and glossy texture in a range of instant food applications. It also imparts a rich creamy mouthfeel while possessing a very bland flavor profile. This product is ideal for use in instant sauces, cheese sauces, pastry fillings and instant Bavarian creams. 收起 | |
| ULTRA-TEX® 4 | Ingredion | ULTRA-TEX® 4 is a premium cold water swelling modified food starch derived from waxy maize. It is a white to off-white powder and is particularly well suited for instant food preparations subjected to severe processing conditions. Dispersions of this pro...展開 ULTRA-TEX® 4 is a premium cold water swelling modified food starch derived from waxy maize. It is a white to off-white powder and is particularly well suited for instant food preparations subjected to severe processing conditions. Dispersions of this product have a smooth, short texture and excellent sheen, and it imparts a rich creamy mouthfeel to prepared foods. An ideal application is the preparation of instant salad dressings. 收起 | |
| ULTRA-TEX® SR | Ingredion | ULTRA-TEX® SR is a premium cold water swelling modified food starch derived from waxy maize. It is particularly well suited for instant food preparations subjected to severe processing conditions. Dispersions of this product have a smooth, short texture a...展開 ULTRA-TEX® SR is a premium cold water swelling modified food starch derived from waxy maize. It is particularly well suited for instant food preparations subjected to severe processing conditions. Dispersions of this product have a smooth, short texture and excellent sheen. It can also impart a rich creamy mouthfeel to prepared foods such as instant salad dressings, microwaveable sauces, and fillings. 收起 | |
| UltraFry | Bakels Worldwide | UltraFry, product code F1874-50, is a fully refined, bleached, and deodorised liquid vegetable oil. This product features a high smoke point, making it especially useful for deep frying applications. | |
| Unifil Blueberry | Bakels Worldwide | Unifil Blueberry, product code AS0021, is a ready-to-use, heat & freeze-thaw stable fruit filling for use in a wide variety of bakery and confectionery applications, including Bavarian tarts and cakes. | |
| Unifil Strawberry | Bakels Worldwide | Unifil Strawberry, product code AS0020, is a ready-to-use, heat & freeze-thaw stable fruit filling for use in a wide variety of bakery and confectionery applications, including Bavarian tarts and cakes. | |
| Universal | Bakels Worldwide | Universal, product code 19006, is a standard type of bread improver containing necessary mineral salts to assist good fermentation in yeast raised products such as bread, buns, and rolls. It incorporates an effective gluten conditioning and strengthening ...展開 Universal, product code 19006, is a standard type of bread improver containing necessary mineral salts to assist good fermentation in yeast raised products such as bread, buns, and rolls. It incorporates an effective gluten conditioning and strengthening system which imparts outstanding tolerance to the dough. This product improves texture, crumb softness, volume, and the keeping quality of the loaf. 收起 | |
| Vanillin A Liquid Flavour | Bakels Worldwide | Vanillin A Liquid Flavour, product code 4547, is a liquid food flavour used to provide vanilla flavour to food products. | |
| Vegetable Cake Margarine | Bakels Worldwide | Vegetable Cake Margarine, product code 166131, is a light yellow coloured vegetable cake margarine for cakes, cookies, and muffins. This product features a pleasant flavour and excellent creaming qualities for the production of baked goods. | |
| Vegetable Pastry Nuggets - Hard Grade | Bakels Worldwide | Vegetable Pastry Nuggets - Hard Grade, product code 166121, is a white to off white coloured vegetable pastry fat, in the form of nuggets, for use in puff and flaky pastry applications. Ideal for use in warmer climates, this product displays excellent lif...展開 Vegetable Pastry Nuggets - Hard Grade, product code 166121, is a white to off white coloured vegetable pastry fat, in the form of nuggets, for use in puff and flaky pastry applications. Ideal for use in warmer climates, this product displays excellent lift and clean mouth feel. 收起 | |
| Vegetable Pastry Nuggets - Medium Grade | Bakels Worldwide | Vegetable Pastry Nuggets - Medium Grade, product code 166021, is a white to off white coloured vegetable pastry fat, in the form of nuggets, for use in puff and flaky pastry applications. This product displays excellent lift and clean mouth feel. | |
| VITESSENCE™ Pulse CT 1552 | Ingredion | VITESSENCE™ Pulse CT 1552 protein is a pea protein concentrate which is the mechanically milled and processed portion of the dehulled split yellow pea cotyledons of sound, healthy, dry and clean yellow peas (Pisum Sativum). The protein undergoes proprieta...展開 VITESSENCE™ Pulse CT 1552 protein is a pea protein concentrate which is the mechanically milled and processed portion of the dehulled split yellow pea cotyledons of sound, healthy, dry and clean yellow peas (Pisum Sativum). The protein undergoes proprietary physical treatment that provides cleaner flavor profile. 收起 | |
| VITESSENCE™ Pulse CT 3602 | Ingredion | VITESSENCE™ PULSE CT 3602 Protein is a faba bean protein concentrate which is the mechanically milled and processed portion of the dehulled split faba bean cotyledons of sound, healthy, dry and clean faba beans (Vicia faba). The protein undergoes propriet...展開 VITESSENCE™ PULSE CT 3602 Protein is a faba bean protein concentrate which is the mechanically milled and processed portion of the dehulled split faba bean cotyledons of sound, healthy, dry and clean faba beans (Vicia faba). The protein undergoes proprietary physical treatment that provides cleaner flavor profile. 收起 | |
| Voltem - 171001 | Bakels Worldwide | Voltem - 171001 is a premium, off white coloured, fat-based emulsifier shortening for bread and rolls. This product yields finished goods with fine, even texture, improved colour, and good crumb softness. | |
| Voltem S | Bakels Worldwide | Voltem S, product code 1710, is a vegetable fat based emulsifier containing sugar that gives added volume, crumb softness, and improves crumb texture and keeping quality. This product is used in bread and all yeast goods, and is especially suitable for ye...展開 Voltem S, product code 1710, is a vegetable fat based emulsifier containing sugar that gives added volume, crumb softness, and improves crumb texture and keeping quality. This product is used in bread and all yeast goods, and is especially suitable for yeast goods when combined with the product Rotitex. 收起 | |
| Whip-Brite Whipped Topping Powder | Bakels Worldwide | Whip-Brite Whipped Topping Powder, product code BN100, is a whipping cream premix in powder form. This product is ideal for use in applications such as instant dessert toppings and icings & fillings for refrigerated cakes. | |
| Winemaker 50% | Bakels Worldwide | Winemaker 50%, product code 3906, is a premix in powder form for the production of European style crusty breads and rolls. | |
| Wispalett Special - MB | Bakels Worldwide | Wispalett Special - MB, product code 214101, is a straw coloured translucent paste emulsifier for cakes and sponges. Especially designed for the "all-in" production method, this product yields stable batters with excellent whipping and fresh keeping quali...展開 Wispalett Special - MB, product code 214101, is a straw coloured translucent paste emulsifier for cakes and sponges. Especially designed for the "all-in" production method, this product yields stable batters with excellent whipping and fresh keeping qualities. 收起 | |
| World Compound Butter | Bakels Worldwide | World Compound Butter is an unsalted butter vegetable oil blend, often served with steak, seafood, and vegetables as an alternative to a sauce or to add zest to the meal. | |
| Xylanase | ProFood International, Inc. | Xylanase is a xylan degrading hydrolase enzyme that helps aid in digestion. It is available in powder, liquid, granular, and coated forms. This product finds use in a wide variety of food, beverage, and pharmaceutical applications. | |
| YEAST BETA GLUCAN | Angel Yeast | Yeast β-glucan is a scientifically proven biological defense modifier (BDM) that nutritionally potentiates and modulates the immune response. As a supplement, after swallowing orally, Beta glucan is ingested primarily through macrophage and dendritic immu...展開 Yeast β-glucan is a scientifically proven biological defense modifier (BDM) that nutritionally potentiates and modulates the immune response. As a supplement, after swallowing orally, Beta glucan is ingested primarily through macrophage and dendritic immune cells to nutritionally and safely yield, through immune response potentiation and modulation. Primarily used in functional food and nutrition applications. 收起 | |
| Yeast Cell Wall CW101 | Angel Yeast | Yeast Cell Wall CW101 provides a new technical tool to promote the fermentation of wine. The promoting role of yeast cell wall is based on its ability to absorb harmful yeast substances that are produced during yeast metabolism, among which of the appreci...展開 Yeast Cell Wall CW101 provides a new technical tool to promote the fermentation of wine. The promoting role of yeast cell wall is based on its ability to absorb harmful yeast substances that are produced during yeast metabolism, among which of the appreciation of which Kwai acid is the most inhibiting. 收起 | |
| Yeast Mannoprotein | Angel Yeast | Yeast Mannoprotein is a yeast that can increase the content of mannoprotein while be used in the wine making process. It can improve the flavor and configuration of wines. | |
| YEAST NUTRIENT FN502 | Angel Yeast | YEAST NUTRIENT FN502 is yeast autolysis preparations, rich in vitamins, minerals, amino acids and essential component of life. It, fermented in the juice, with rational allocation and balance of yeast nutrition, will maintain maximum and most stable yeast...展開 YEAST NUTRIENT FN502 is yeast autolysis preparations, rich in vitamins, minerals, amino acids and essential component of life. It, fermented in the juice, with rational allocation and balance of yeast nutrition, will maintain maximum and most stable yeast viability and metabolism, and also will maintain the optimization of the fermentation degree, quality, and flavor. 收起 | |
| YEAST VITAMIN B COMPLEX POWDER (FLAKES) | Angel Yeast | YEAST VITAMIN B COMPLEX POWDER (FLAKES) is produced using a fermentation process, which produces a primary grown, high protein, pure culture yeast whose growth is under aseptic, aerobic conditions. During fermentation the temperature, pH, and growth are c...展開 YEAST VITAMIN B COMPLEX POWDER (FLAKES) is produced using a fermentation process, which produces a primary grown, high protein, pure culture yeast whose growth is under aseptic, aerobic conditions. During fermentation the temperature, pH, and growth are closely regulated. The resulting product, or yeast cream, is held in refrigerated storage to maintain cell viability and the natural B vitamin levels are enriched with a specified vitamin pack. 收起 | |
| ZINC-ENRICHED YEAST | Angel Yeast | ZINC-ENRICHED YEAST has zinc which is an essential trace mineral involved with more than 20 enzymatic reactions, ranging from protein synthesis to the regulation of the immune system. Every cell in the body requires zinc to multiply. Zinc also has bee...展開 ZINC-ENRICHED YEAST has zinc which is an essential trace mineral involved with more than 20 enzymatic reactions, ranging from protein synthesis to the regulation of the immune system. Every cell in the body requires zinc to multiply. Zinc also has been shown to increases brain activity as well as activating the area of the brain that governs taste and smell. Zinc-enriched yeast is a special yeast which can provide ample organic zinc. 收起 | |
| 8 Grain Bread and Rolls (Formulation #R104k) | Bakels Worldwide | 8 Grain Bread and Rolls (Formulation #R104k) is a formulation used to create breads and rolls. This formulation uses the products Hercules Bread Concentrate, Bakels 8 Grain Specialty Bread Base, and Bakels Instant Active Yeast. | |
| Afghan Cookies (Formulation #R730I) | Bakels Worldwide | Afghan Cookies (Formulation #R730I) is a formulation used to create biscuits and cookies. This formulation includes the products Bakels Cookie Concentrate and Vanilla Essence 101. | |
| Afghan Slice (Formulation #37952B) | Bakels Worldwide | Afghan Slice (Formulation #37952B) is a formulation using Bakels Afghan Biscuit Mix to make Afghan slice. | |
| Afghans (Formulation #R750r) | Bakels Worldwide | Afghans (Formulation #R750r) is a formulation used to create Afghan biscuits/cookies. This formulation uses the products Hercules Baking Powder, Morah Cake Medium, and Vanilla Essence 101. | |
| Alba-Pera Wreath (Formulation #11-041) | Bakels Worldwide | Alba-Pera Wreath (Formulation #11-041) is a formulation used to create a specialty sweet bread. This formulation includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, and Apito Flavouring Paste -...展開 Alba-Pera Wreath (Formulation #11-041) is a formulation used to create a specialty sweet bread. This formulation includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, and Apito Flavouring Paste - Lemon. 收起 | |
| Alexander Bread (Formulation #R105e) | Bakels Worldwide | Alexander Bread (Formulation #R105e) is a formulation for bread using the products Hercules Roll Mix and Bakels Instant Active Yeast. | |
| Almond Delight Slice (Formulation #38500Q) | Bakels Worldwide | Almond Delight Slice (Formulation #38500Q) is a formulation using Pettina Kokomix and Apito Essences – Almond to make a rich almond-and-coconut slice. | |
| Alpine White Mud Cake (Formulation #38280C) | Bakels Worldwide | Alpine White Mud Cake (Formulation #38280C) is a formulation using Bakels Creme Cake Muffin Mix to make scrumptious alpine white mud cakes. | |
| Amazon Chocolate Cake (Formulation #06-001) | Bakels Worldwide | Amazon Chocolate Cake (Formulation #06-001) is a formulation used to create a rich chocolate cake topped with whipped cream. This formulation includes the products Bakels Whipping Cream, Balec Lacto Albumen, Bakels Baking Powder, and Preserv. | |
| American Brownie (Formulation #38350HKA) | Bakels Worldwide | American Brownie (Formulation #38350HKA) is a formulation using Pettina American Brownie Mix and Pettina Chocolate Paste to make American-style brownies. | |
| American Cake Muffins (Formulation #38280A) | Bakels Worldwide | American Cake Muffins (Formulation #38280A) is a formulation using Bakels Creme Cake Muffin Mix to make American cake muffins. | |
| American Muffin (Formulation #R3833001/2011) | Bakels Worldwide | American Muffin (Formulation #R3833001/2011) is a formulation used to create American-style muffins using Bakels Creme Cake Mix. | |
| American Sandwich Bread (Formulation #R1111001/2011) | Bakels Worldwide | American Sandwich Bread (Formulation #R1111001/2011) is a formulation used to create American-style sandwich bread. This formulation includes the products Rotitex, Lecitem Pumpables, and Bakels Instant Active Dried Yeast. | |
| American Sandwich Bread (Formulation #R1913001/2011) | Bakels Worldwide | American Sandwich Bread (Formulation #R1913001/2011) is a formulation used to create American-style sandwich bread. This formulation includes the products Lecitem Universal, Rotitex, and Bakels Instant Active Dried Yeast. | |
| American Sandwich Bread (Formulation #R1935001/2011) | Bakels Worldwide | American Sandwich Bread (Formulation #R1935001/2011) is a formulation used to create American-style sandwich bread. This formulation includes the products Lecinta 200 Nobro, Bacom A100, Rotitex, and Bakels Instant Active Dried Yeast. | |
| American Sandwich Bread (Formulation #R1936007/2011) | Bakels Worldwide | American Sandwich Bread (Formulation #R1936007/2011) is a formulation used to create American-style sandwich bread. This formulation includes the products Lecitem Pumpables, Rotitex, and Bakels Instant Active Dried Yeast. | |
| American Sandwich Bread (Formulation #R1936008/2011) | Bakels Worldwide | American Sandwich Bread (Formulation #R1936008/2011) is a formulation used to create American-style sandwich bread. This formulation includes the products Lecitem Pumpables, Bakels Instant Active Dried Yeast, and CSP 60. | |
| American Sandwich Bread (No Time Dough) (Formulation #R1533003/2011) | Bakels Worldwide | American Sandwich Bread (No Time Dough) (Formulation #R1533003/2011) is a formulation used to create American-style sandwich bread. This formulation includes the products Butta Butteroils Substitute, Bakels Instant Active Dried Yeast, and Lecitem Supreme. | |
| American Sandwich Bread (Sponge & Dough) (Formulation #R1913002/2011) | Bakels Worldwide | American Sandwich Bread (Sponge & Dough) (Formulation #R1913002/2011) is a formulation used to create American-style sandwich bread. This formulation includes the products Lecitem Universal, Bakels Instant Active Dried Yeast, and Rotitex. | |
| American Soft Doughnut (Formulation #R3749001/2011) | Bakels Worldwide | American Soft Doughnut (Formulation #R3749001/2011) is a formulation used to create donuts. This formulation includes the products Apito Soft Donut Mix and Bakels Instant Active Dried Yeast. | |
| Ancient Grain Bread and Rolls (Formulation # 39492A) | Bakels Worldwide | Ancient Grain Bread and Rolls (Formulation # 39492A) is a formulation using Bakels Ancient Grains and Seeds Bread Conc 50% and Bakels Instant Active Dried Yeast to make ancient grain-type breads and rolls. | |
| Ancient Grain Muffin (Formulation #38294A) | Bakels Worldwide | Ancient Grain Muffin (Formulation #38294A) is a formulation to make ancient grain muffins, using the products Bakels Ancient Grain Muffin Mix and Canola Oil RBD. | |
| Angel Creme Swirl (Formulation #02-001) | Bakels Worldwide | Angel Creme Swirl (Formulation #02-001) is a formulation used to create Danish/puff pastries. This formulation includes the products Butta Butteroils Substitute and Whip-Brite Whipped Topping Powder. | |
| Anzac Cookies (Formulation #R730b) | Bakels Worldwide | Anzac Cookies (Formulation #R730b) is a formulation used to create sweet, hard tack biscuits/cookies. This formulation uses the product Bakels Cookie Concentrate. | |
| Apito Bread Cake (Formulation #08-001) | Bakels Worldwide | Apito Bread Cake (Formulation #08-001) is a formulation used to create a specialty bread cake. This formulation includes the products Bakels Instant Active Dry Yeast (High Sugar), Fino Double Acting Baking Powder, Monofresh, Bakels Margarine Special, Butt...展開 Apito Bread Cake (Formulation #08-001) is a formulation used to create a specialty bread cake. This formulation includes the products Bakels Instant Active Dry Yeast (High Sugar), Fino Double Acting Baking Powder, Monofresh, Bakels Margarine Special, Butta Butteroils Substitute, and Apito Ube Paste. 收起 | |
| Apito Loaves (Formulation #04-001) | Bakels Worldwide | Apito Loaves (Formulation #04-001) is a formulation used to create loaves of sweet bread. This formulation includes the products Bakels Shortening, Bakels Instant Active Dry Yeast (High Sugar), and Fino Bread Improver. | |
| Apple and Cinnamon Ancient Grain Muffin (Formulation #38294D) | Bakels Worldwide | Apple and Cinnamon Ancient Grain Muffin (Formulation #38294D) is a formulation using Bakels Ancient Grain Muffin Mix to make apple and cinnamon ancient grain muffins. | |
| Apple and Sultana Cake (using Bakels Homestyle Cake Mix) (Formulation #38640B) | Bakels Worldwide | Apple and Sultana Cake (using Bakels Homestyle Cake Mix) (Formulation #38640B) is a formulation using Bakels Homestyle Cake Mix to create a sweet apple & sultana cake. | |
| Apple and Walnut Cake (Formulation #38340J) | Bakels Worldwide | Apple and Walnut Cake (Formulation #38340J) is a formulation using Bakels Homestyle Cake Mix to produce a scrumptious apple & walnut cake. | |
| Apple Bran Muffins (Formulation #09-098) | Bakels Worldwide | Apple Bran Muffins (Formulation #09-098) is a formulation used to create apple bran muffins. This formulation includes the products Bakels Muffin Mix, Fino Meal Base, and Les Fruits Apple 50%. | |
| Apple Cinnamon Cake Muffins (using Bakels Creme Cake Muffin Mix) (Formulation #38280F) | Bakels Worldwide | Apple Cinnamon Cake Muffins (using Bakels Creme Cake Muffin Mix) (Formulation #38280F) is a formulation using Bakels Creme Cake Muffin Mix and Blended Vegetable Oil to make delicious apple cinnamon cake muffins. | |
| Apple Cinnamon Mini Pies (Formulation #03-043) | Bakels Worldwide | Apple Cinnamon Mini Pies (Formulation #03-043) is a formulation used to create mini apple pies. This formulation includes the products Les Fruits Apple 50% and Bakels Shortening. | |
| Apple Cinnamon Slice (Formulation #09-042) | Bakels Worldwide | Apple Cinnamon Slice (Formulation #09-042) is a formulation used to create rich apple cinnamon slices. This formulation includes the products Les Fruits Apple 50%, Butta Butteroils Substitute, Bakels Cake Concentrate, and Bakels Margarine Special. | |
| Apple Coffee Sweet Bread (Formulation #10-024) | Bakels Worldwide | Apple Coffee Sweet Bread (Formulation #10-024) is a formulation used to create a delicious apple and coffee sweet bread. This formulation includes the products Les Fruits Apple 50%, Apito Expresso Paste, Fino Potato Flakes, Bakels Instant Active Dry Yeast...展開 Apple Coffee Sweet Bread (Formulation #10-024) is a formulation used to create a delicious apple and coffee sweet bread. This formulation includes the products Les Fruits Apple 50%, Apito Expresso Paste, Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, and Bakels Shortening. 收起 | |
| Apple Coffee Walnut Bars (Formulation #10-096) | Bakels Worldwide | Apple Coffee Walnut Bars (Formulation #10-096) is a formulation used to create rich apple, coffee, & walnut bars. This formulation includes the products Bakels Margarine Special, Bakels Baking Powder, and Apito Expresso Paste. | |
| Apple Country Loaf (Formulation #01-001) | Bakels Worldwide | Apple Country Loaf (Formulation #01-001) is a formulation used to create an apple-raisin sweet bread. This formulation includes the products Fino Meal Base, Bakels Instant Active Dry Yeast (High Sugar), and Butta Butteroils Substitute. | |
| Apple Custard Bread (Formulation #07-001) | Bakels Worldwide | Apple Custard Bread (Formulation #07-001) is a formulation used to create an apple custard sweet bread. This formulation includes the products Bakels Bake-Stable Custard Mix, Les Fruits Apple 50%, Bakels Instant Active Dry Yeast (High Sugar), Butta Butter...展開 Apple Custard Bread (Formulation #07-001) is a formulation used to create an apple custard sweet bread. This formulation includes the products Bakels Bake-Stable Custard Mix, Les Fruits Apple 50%, Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, Dobrim Nobro, and Bakels Shortening. 收起 | |
| Apple Mango Roll Bread (Formulation #11-040) | Bakels Worldwide | Apple Mango Roll Bread (Formulation #11-040) is a formulation used to create a unique apple & mango sweet bread. This formulation includes the products Les Fruits Apple 50%, Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Bakels Ba...展開 Apple Mango Roll Bread (Formulation #11-040) is a formulation used to create a unique apple & mango sweet bread. This formulation includes the products Les Fruits Apple 50%, Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Bakels Bake-Stable Custard Mix, Fino Potato Flakes, and Whip-Brite Whipped Topping Powder. 收起 | |
| Apple Mango Twister (Formulation #11-042) | Bakels Worldwide | Apple Mango Twister (Formulation #11-042) is a formulation used to create apple & mango sweet bread. This formulation includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), and Brite Vanilla Extra Strength. | |
| Apple Pie (04003) (Formulation #04-003) | Bakels Worldwide | Apple Pie (04003) (Formulation #04-003) is a formulation used to create a delicious apple pie. This formulation includes the products Les Fruits Apple 50%, Bakels Margarine Special, and Bakels Shortening. | |
| Apple Pie (04004) (Formulation #04-004) | Bakels Worldwide | Apple Pie (04004) (Formulation #04-004) is a formulation used to create a tasty apple pie. This formulation includes the products Bakels Margarine Special and Bakels Shortening. | |
| Apple Seed Bread (Formulation #06-003) | Bakels Worldwide | Apple Seed Bread (Formulation #06-003) is a formulation used to create a multiseed sweet bread with apple filling. This formulation includes the products Low GI Multiseed Bread Concentrate, Bakels Instant Active Dry Yeast (High Sugar), and Les Fruits 50%. | |
| Apple Tart Tatin (Formulation #04-005) | Bakels Worldwide | Apple Tart Tatin (Formulation #04-005) is a formulation used to create apple tart pastries. This formulation includes the products Bakels Margarine Special, Bakels Shortening, and Les Fruits Apple 50%. | |
| Apricot and Almond Slice (Formulation #38646E) | Bakels Worldwide | Apricot and Almond Slice (Formulation #38646E) is a formulation using Neutral Hedgehog Slice Mix and Bakels Cake Margarine - Medium Grade to make rich apricot & almond cake slices. | |
| Apricot and Chocolate Cake (Formulation #R201g) | Bakels Worldwide | Apricot and Chocolate Cake (Formulation #R201g) is a formulation used to create a rich chocolate & apricot cake. This formulation includes the products Pettina Chocolate Cake Mix and Apito Apricot Paste. | |
| Apricot and Chocolate Chip Biscuits (Formulation #R730O) | Bakels Worldwide | Apricot and Chocolate Chip Biscuits (Formulation #R730O) is a formulation used to create chocolate chip & apricot biscuits/cookies using the product Bakels Cookie Concentrate. | |
| Apricot and Coconut Slice (Formulation # 38500G) | Bakels Worldwide | Apricot and Coconut Slice (Formulation #38500G) is a formulation using Pettina Kokomix and Pettina Apricot Mix to produce wonderful apricot & coconut cake slices. | |
| Apricot and Pecan Cake (Formulation #38340G) | Bakels Worldwide | Apricot and Pecan Cake (Formulation #38340G) is a formulation using Bakels Homestyle Cake Mix to make a scrumptious apricot & pecan cake. | |
| Apricot Apple-Raisin Bread (Formulation #11-039) | Bakels Worldwide | Apricot Apple-Raisin Bread (Formulation #11-039) is a formulation used to create a fruit-filled sweet bread. This formulation includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), and Diamond Glaze Neutral. | |
| Apricot Chicken Bread (Formulation #11-043) | Bakels Worldwide | Apricot Chicken Bread (Formulation #11-043) is a formulation used to create a unique semi-sweet bread. This formulation includes the products Bakels Sweet Dough Blend and Bakels Instant Active Dry Yeast (High Sugar). | |
| Apricot Cinnamon Roll (Formulation #10-066) | Bakels Worldwide | Apricot Cinnamon Roll (Formulation #10-066) is a formulation used to create apricot cinnamon rolls. This formulation includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), and Whip-Brite Whipped Topping Powder. | |
| Apricot Downunder Cake (Formulation #38390J) | Bakels Worldwide | Apricot Downunder Cake (Formulation #38390J) is a formulation using Bakels Chocolate Muffin Mix to make apricot downunder cake. | |
| Apricot Loaf (Formulation #38400G) | Bakels Worldwide | Apricot Loaf (Formulation #38400G) is a formulation using Pettina Fruit and Nut Loaf Mix to make a rich apricot loaf. | |
| Apricot Pastel Buns (Formulation #10-041) | Bakels Worldwide | Apricot Pastel Buns (Formulation #10-041) is a formulation used to create apricot sweet buns. This formulation includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), and Fino Potato Flakes. | |
| Apricot Raisin Multiseed Bread (Formulation #12-0011) | Bakels Worldwide | Apricot Raisin Multiseed Bread (Formulation #12-0011) is a formulation used to create sweet breads. This formulation includes the products Low GI Multiseed Bread Concentrate and Bakels Instant Active Dry Yeast (High Sugar). | |
| Apricot Slice (Formulation #R707b) | Bakels Worldwide | Apricot Slice (Formulation #R707b) is a formulation used to create rich apricot slices. This formulation includes the products Country Oven Russian Slice Mix, Morah Cake, and Apito Apricot Paste. | |
| Artisan Bread (Formulation # 36154B) | Bakels Worldwide | Artisan Bread (Formulation # 36154B) is a formulation using Fermdor Germ and Bakels Instant Active Dried Yeast to make a specialty sourdough bread. | |
| Artisan Bread (Formulation # 36155G) | Bakels Worldwide | Artisan Bread (Formulation # 36155G) is a formulation using Bakels Fermdor WM and Bakels Instant Active Dried Yeast to make a specialty sourdough bread. | |
| Artisan Bread (Formulation #36153B) | Bakels Worldwide | Artisan Bread (Formulation #36153B) is a formulation using Bakels Fermdor RE and Bakels Instant Active Dried Yeast to make a specialty sourdough bread. | |
| Artisan Bread with Apricot and Almond (Formulation # 36155C) | Bakels Worldwide | Artisan Bread with Apricot and Almond (Formulation # 36155C) is a formulation using Bakels Fermdor WM and Bakels Instant Active Dried Yeast to make a specialty apricot & almond sourdough bread. | |
| Artisan Bread with Fig (Formulation # 36155B) | Bakels Worldwide | Artisan Bread with Fig (Formulation # 36155B) is a formulation using Bakels Fermdor WM and Bakels Instant Active Dried Yeast to make a specialty fig sourdough bread. | |
| Artisan Bread with Hazelnut and Sultana (Formulation # 36155E) | Bakels Worldwide | Artisan Bread with Hazelnut and Sultana (Formulation # 36155E) is a formulation using Bakels Fermdor WM and Bakels Instant Active Dried Yeast to make a specialty hazelnut & sultana sourdough bread. | |
| Artisan Bread with Olives (Formulation # 36155D) | Bakels Worldwide | Artisan Bread with Olives (Formulation # 36155D) is a formulation using Bakels Fermdor WM and Bakels Instant Active Dried Yeast to make a specialty olive sourdough bread. | |
| Artisan Grain Bread (Formulation # 36155A) | Bakels Worldwide | Artisan Grain Bread (Formulation # 36155A) is a formulation using Bakels Fermdor WM and Bakels Instant Active Dried Yeast to make a specialty sourdough grain bread. |
